Re: [CH] Recipe Request
danceswithcarp (dcombs@bloomington.in.us)
Tue, 21 Dec 1999 08:40:03 -0500
From: "RST G" <synapse7@home.com>
> I am ISO Venison recipes. A neighbor, whose husband is a hunter on the
> weekends, has too much venison sitting in her freezer and no room for
> any other kind of meat. So she is giving me some venison. I've never
> made it before. I know it has little fat. Other than that, I have no
> knowledge of venison. Any good venison recipes out there? I'd appreciate
> any help with this.
What cuts? Venison is so low on fat (trim off any you see before cooking,
it's WAY STRONG tasting) that you can end up with a dry disaster on your
hands in no time.
With that knowledge in hand, you can pretty much use any beef recipe for
spices...BUT first coat the venison fairly heavily with bacon fat, lard, or
even a light olive oil. This will help keep the mositure in. If you broil
the T-bone and sirloins don't let them go nearly as long as you would beef.
We bake the hams and rounds with lots of onions and peppers wrapped up in
foil, again though, well lubed to keep moisture in. We have rotissereed
(sp?) roasts but that's not for beginners--you have to watch every minute
because no two deer are alike.
If you are lucky enough to get the tenderloins from inside the ribcage (this
is good with t-bones and sirloins too) pound them out to tenderize and then
skillet-fry with onions--again, the general rule is cook meat with meat
fats--just like you would with liver and onions. These are delicious.
Ground venison you use (if fat was added during grinding) like beef. Jerky
is okay, but really kind of a waste as it's so hard to get venison and so
easy to get round steak.
Mainly the main thing is to watch the mositure levels. Medium rare is a
good way to go if you can handle pink.
If this is all a problem I can send you my snail-mail addy with shipping
money and I can cook it for you.
danceswith-just-smoked-20-hams-carp
(And am I really buzzed)